October 7, 2010

Well oh my gosh, look, another Thai dish!

Go figure, right?Cause who loves Thai???? WE LOVE THAI!!!

Again, another fantastic recipe from my favorite little Chicago Cook - Joelen. And I'm glad she made this because it's been something I've been nervous to try on the menu at a few of our favorite Thai restaurants. I was never quite sure what it would be like. And while I think the restaurant uses whole chicken pieces and not ground, and I know they put peppers in, I know flavor wise this is something of what I should expect.

But after making this, really, why bother going out?!

Quick, Easy, delicious! Serve with some rice or rice noodles and voila! Dinner in minutes!

Thai Basil Chicken - this is how Joelen made it, my changes are below - adapted from Cooks Illustrated.

2 cups basil leaves, packed and chopped or run through the food processor - I had leftover minced basil ice cubes in my freezer from last summer's garden, so I used those cubes up.3 cloves garlic1/2 teaspoon chili sauce2 tablespoons fish sauce1 tablespoon oyster sauce1 tablespoon soy sauce1 tablespoon sugar - usually I try to omit sugar in recipes, but this one needed it and it helped bolster the flavors - so add it!1 tsp white vinegar - I used rice wine vinegar1 lbs ground chicken/turkey2 tablespoons olive oil1 medium onion, chopped

In a small bowl mix the 1 tablespoon fish sauce, oyster sauce, soy sauce, sugar, and vinegar. Stir and set aside.

In a skillet add the oil , the ground turkey and onion to start browning. Once it's close to done, add in the garlic and most of the basil. Then add in the sauce bowl. Cook about 1 min. Meanwhile, chiffonade the remaining basil leaves and add to the pan to cook 1 additional minute or so. Serve with rice or noodles!YUMMY!